Why, why, why Transmontanus?

Why do people bother producing Transmontanus caviar? More to the point, why do people buy it? We dont stock it despite being offered it at knock down prices. The reason is simple – it is just not good enough!

Over the years, we have tasted quite a lot from a variety of different producers. We are offered it when we go on our tasting tours and we also get sent samples, but I have yet to taste any that is remotely interesting.

The other night, we had a crack at a sample that we had received and did it with all the trimmings. It looked the part but what about the taste? Less said the better – metallic at the front of the mouth, nothing at the back, but a vague fishiness. Another one that we wont be stocking. I do hope that people who do buy the stuff arent put off caviar and go on to try some good stuff.

Could the answer to my initial question lie in the normal name of Transmontanus? It is better known as White Sturgeon. This is not because the fish is white but because its flesh is white. As most sturgeon have rather yellow flesh, it commands a premium price. I can only guess that the caviar is essentially a by-product of the meat production. I’ll stick with the meat and leave the eggs for somebody else.